Grape jelly
The grapes for the jelly I made came from Miss CJ's backyard. Man alive were they sour. No way could you have snacked on these. They were tiny and had little seeds in them. Again, I made the juice ahead of time and let it sit until I could use it.
From Allrecipes.
I'm going to keep the recipe as written here but I made some changes. I had almost 3 1/2 pounds of grapes but it only yielded a little over 2 cups of juice instead of the 4 cups the recipe calls for. I didn't let them drain for too long as I was trying to clean up after a long day so that could have been it. I halved the sugar and was prepared to halve the pectin as well but ended up using none of it. It gelled up using the spoon test so I skipped that step.
3 1/2 pounds Concord grapes
1/2 cup water 7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
Sort and wash grapes, and remove stems.
Place them into a large kettle and crush them.
Add water, cover, and bring to a boil over high heat.
Reduce heat to low, and simmer for 10 minutes.
Remove from heat, and extract juice.
Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
Strain the juice through a double thickness of damp cheesecloth.
Measure 4 cups of the juice into a large pot.
Stir in the sugar.
Quickly bring to a full rolling boil.
Stir in pectin, and allow to boil hard for 1 minute.
Remove from heat, and skim off foam.
Pour into hot sterile jars, and process for 5 minutes (plus an additional minute per 1,000 feet in altitude) in a boiling water bath.
9/3/12- With the 2 cups of juice i used, this recipe made 4 half pints of jelly.
From Allrecipes.
I'm going to keep the recipe as written here but I made some changes. I had almost 3 1/2 pounds of grapes but it only yielded a little over 2 cups of juice instead of the 4 cups the recipe calls for. I didn't let them drain for too long as I was trying to clean up after a long day so that could have been it. I halved the sugar and was prepared to halve the pectin as well but ended up using none of it. It gelled up using the spoon test so I skipped that step.
3 1/2 pounds Concord grapes
1/2 cup water 7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
Sort and wash grapes, and remove stems.
Place them into a large kettle and crush them.
Add water, cover, and bring to a boil over high heat.
Reduce heat to low, and simmer for 10 minutes.
Remove from heat, and extract juice.
Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
Strain the juice through a double thickness of damp cheesecloth.
Measure 4 cups of the juice into a large pot.
Stir in the sugar.
Quickly bring to a full rolling boil.
Stir in pectin, and allow to boil hard for 1 minute.
Remove from heat, and skim off foam.
Pour into hot sterile jars, and process for 5 minutes (plus an additional minute per 1,000 feet in altitude) in a boiling water bath.
9/3/12- With the 2 cups of juice i used, this recipe made 4 half pints of jelly.
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